Today I'm brewing another 10 gallons of my Golden Sour Solera. This will be the "fresh" beer that's replacing the ~10 gallons I'll soon be pulling off the barrel for the next variant. For anyone stumbling across this recipe, you'll want to plan on fruiting and/or dry hopping the finished beer as this recipe is boring without some kind of secondary treatment. Think of it as a canvas that works really well with secondary treatments.
I'm mixing up the yeast a little on this batch. I'm using Wyeast 5112 but I also have some Embrace The Funk Culture from Bootleg Biology that I'm planning on using this round.
Wyeast describes 5112 as follows:
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Bootleg Biology describes BBXETF as follows:
Source: A unique blend of ale yeast, Brett and restrained LAB curated by Embrace The Funk – Yazoo Brewing in Nashville, TN, USA. This is a specially curated blend of house saison yeast and multiple Brettanomyces strains that creates a floral bouquet of tropical fruit and black pepper.
Hopefully the combination of these two plus the resident barrel cultures will result in some complex funky character in the final beer. Here are the details for today's brew session:
Target OG 1.044
Target FG: 1.005
IBU: 0
ABV: ~6.0%
12.0# Weyermann Barke Pilsner Malt
3.0# Spelt Malt
56g Aged Hops (60 min)
Yeast Nutrient
Whirlfloc
Wyeast 5112 Brettanomyces bruxellensis
Bootleg Biology BBXETF – Embrace The Funk Culture
Mash at 160F. Collect ~10.0 gallons, then top up to ~12 gallons. 90 minute boil, ferment at room temp.
Water Profile
50/50 blend of carbon filtered tap water and RO water.
Brewing Notes
No issues. The first mash pH sample was a little higher than I prefer. I rarely document exactly how much phosphoric acid I use to acidify my mash, but based on experience I typically add ~1.5ml for pale beers (per 5 gallons). Since this is 10 gallons, I initially added ~3ml. After the 5.47 reading I added an additional 1ml.
| Session Readings | |
| Beginning mash pH | 5.47 |
| Ending mash pH | 5.35 |
| 1st running gravity | 21.8 (1.088) |
| Pre-Boil gravity | 10.2 (1.040) |
| Pre-Boil pH | 5.35 |
| Post-Boil gravity | 11,4 (1.045) |
| Post-Boil pH | 5.45 |
Update 4/7/2023
This fermentation took a bit longer to get going than I’m used to. I forgot to mention, I’m fermenting this at room temp in a 15 gallon Kegmenter fitted with my spunding valve. Yeast was pitched late Sunday and it seemed like there was a little bit of positive pressure developing over the next few days, but it was a very small amount. I was starting to worry a little and even started to propagate a Bootleg Biology Black Project pouch, just in case it was needed. Then this morning I noticed a jump in pressure in the kegmenter. I dialed it in to about 6PSI and it seems to be happily fermenting away.